The grapes are cut harvested and sorted by hand. The proportion of de-stemmed grapes and
whole clusters varies depending on the vintage. The wines are pumped over twice daily in
order to extract colour, tannins and aromas from the skin of the grapes. After a 15 to 19 day
vatting period, the alcoholic fermentation is complete. The free-run wine is run off using a
gravity system whilst the marc is pressed slowly and gently in order to extract an exceptionally
pure press wine. The wines are aged for 12 months in French oak barrels (10% of which are
new oak) which have been selected for their fine grain and moderate toast. The wines are left
to age in our cellars at consistent, natural hygrometry and temperature.